Feb 192013
 

It snowed (again!) and I made a big pot of soup (again!)  I found the original recipe through Pinterest, but changed quite a few things. First, I haven’t had sweet potatoes in a while and missed them.  I cut the potatoes into 1″ chunks to make this recipe go faster.  The recipe also called for some fantastic fresh herbs, but those were nowhere to be found around here.  You can use either fresh or dried rosemary, sage, and/or thyme, but I decided to use my Penzey’s Mural of Flavor spice.

The lighting is not great in this picture, but it was so nice to see the bright orange sweet potatoes and green kale.  This soup has a simple flavor that I really enjoyed.  It kept me warm during the weekend and made lunches for the week.

 

 

Kale, White Bean, and Sweet Potato Soup

1 T olive oil
1 T minced garlic
1/2 c. chopped onion, fresh or frozen
10 baby carrots, diced
6 celery stalks, diced
4 c. vegetable broth
2 t Mural of Flavor
2 sweet potatoes, peeled and cut into 1″ chunks
1 (15 oz.) can white beans, rinsed and drained
1 (8 oz.) package frozen kale  (or 1/2 of a 16 oz. bag)

Heat oil in a large pot.  Add garlic, onion, carrots, and celery.  Saute for 10-15 minutes, until lightly brown.  Add broth, seasoning, sweet potatoes, beans, and kale.  Cover, and simmer for 30 minutes.

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